Sensory and consumer research in food product design and development
| Autors principals: | , , |
|---|---|
| Resource Type: | Llibre |
| Idioma: | English |
| Publicat: |
Ames, Iowa
Wiley-Blackwell Publishing
2012.
|
| Edició: | Second edition. |
| Col·lecció: | Institute of food technologists series
|
| Matèries: |
Taula de continguts:
- Front Matter
- Emerging Corporate Knowledge Needs: How and Where does Sensory Fit?
- Making Use of Existing Knowledge and Increasing its Business Value, The Forgotten Productivity Tool
- Understanding Consumers' and Customers' Needs
- The Growth Engine
- Innovation's Friend: Integrated Market and Sensory Input for Food Product Design and Development
- A Process to Bring Consumer Mind-Sets into a Corporation
- Developing Relevant Concepts
- High-Level Product Assessments
- So What Can Sensory do for me (Or for My Company)?
- What Types of Tests do Sensory Researchers do to Measure Sensory Response to the Product? and ⁵ Why do they do them?
- What can Sensory Researchers do to Characterize Products? and ⁵ How does One Select the Best Method?
- So What are the Practical Considerations in Actually Running a Test? What do need to know? What does the Need to Know?
- Evolving Sensory Research
- Addressable Minds₉ and Directed Innovation: New Vistas for the Sensory Community
- Index.